Baked Gluten-Free Falafel

Baked Gluten-Free Falafel

Ingredients: Preheat oven to 190°C. Take 2 cups chickpeas soaked, drained and pressure cooked. Add 2 tbsp chopped white onion, 2 tbsp fresh coriander, 2 tbsp flat leaf parsley, 3 tsp ground cumin, 5-6 cloves garlic, 1tsp salt, Cayenne pepper to taste. Dunk it all into a food processor pulse-pulse-pulse till everything is broken down (not pureed!!). Sprinkle in 1 cup ‘Jiwa Gluten Free Atta’ and ½ tsp baking powder and mix well. Make small discs and keep aside. Next, Line a large baking tray with parchment paper. Place the discs on to the tray, brush them generously with olive oil. Bake at 190°C for 25-30 mins, flipping half way through, or till the falafels are golden brown. Serve with fresh hummus or tzatziki.
Gluten Free Pita Pocket

Gluten Free Pita Pocket

Method Sieve 2 cups ‘Jiwa Gluten Free Atta’, 2 tsp. baking powder, 1/2 tsp. baking soda and some sea salt to taste. Warm 3/4 cup milk with 1/4 cup curd and mix in 1 tbsp olive oil. Add to the flour and make a sticky dough. As much as you are enjoying the slimy play, do not over knead the batter as it may make the bread chewy. Divide the dough into small balls. Rub your hands with a little oil, and flatten them out into 5” circles (ditch the rolling pins, we are not aiming at perfect geometry) Bake for 10 minutes, or until the breads are puffing up and browning slightly. Flip and bake for 2 more minutes. Tear open the pockets, stuff with some lettuce, hummus, and falafels and enjoy the perfect Lebanese brunch!
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